Lamb meatballs and griddled aubergines

If you are eating a low-carb, high-protein diet, this easy lamb meatballs and griddled aubergine recipe is great, and quick enough to cook on a weeknight. The meatballs are made with lean lamb meat and baked, instead of fried, to make them a bit less fatty.

Ingredients

500g low fat lamb mince

1 tbsp dried oregano

2 tbsp fresh chopped parsley

1/2 cup breadcrumbs

1 tbsp djion mustard

1 egg

2 tbsp olive oil

1 red onion

300g chopped tomatoes

3 anchovies

1 aubergine, sliced lengthways

Salt and pepper to taste

Step one: Pre heat the oven to 190′. Mix together the lamb mince, dried oregano, parsley, breadcrumbs, mustard, egg and a bit of salt and pepper. Get your hands in there!

Step two: Form into balls about the size of a ping pong ball and pop onto a baking tray covered in baking parchment. Bake in the oven for around 25 minutes, or until cooked through.

Step three: Heat half the olive oil and cook the onions on a very low heat until soft, then add the tomatoes and the anchovies. Cook for around 15-20 minutes.

Step four: Heat the other half of the olive on the griddle and when it’s really hot, add the aubergines. Cook for 4-5 minutes on each side, or until they are cooked through.

That’s it! Layer some aubergine, some tomato sauce and some meatballs, and then top with grated parmesan. Mmmmmm.